Author
Topic: Lagering (Read 904 times)

I brewed two 5 gal batches of a lager using wyeast 2278. They were in primary for 14 days between 45 and 52 degrees. Batch #1 has been in secondary for 37 days between 34 and 44 degrees. Batch two has been in secondary for 9 days at the same 34-44 degrees. Today the weather is getting warmer here in the NE and today both batches are up to 52 degrees with the weather forecast for more warm air. Do I need to bottle these brews asap or have the previous cold temps already done their thing.

Those temps are perfect for extended lagering after the yeast have cleaned up any off flavors (i.e. diacetyl, acetaldehyde). I store all of my kegged beers not on tap around that temps so they stay fresher longer.

I just took my last terminal gravity reading on a Dunkel. It was pitched at 48 with temp set at 50. I walked it up one degree per day to 68. It was at 1.014 at that point and stabilized at 1.012. Now it's set at 32°. In a week I'll bottle it.

I just took my last terminal gravity reading on a Dunkel. It was pitched at 48 with temp set at 50. I walked it up one degree per day to 68. It was at 1.014 at that point and stabilized at 1.012. Now it's set at 32°. In a week I'll bottle it.

I just took my last terminal gravity reading on a Dunkel. It was pitched at 48 with temp set at 50. I walked it up one degree per day to 68. It was at 1.014 at that point and stabilized at 1.012. Now it's set at 32°. In a week I'll bottle it.

You can't beat a good dunkel!

Yup, thats my hope anyway. This one is version number 3, which was with Best Malz instead of Great Western. Brewing number 4 next week, which will be the same except using a higher percentage of dark munich. I'm getting very close to what I want it to be.

I am dry hopping as I am lagering in secondary. Should I leave the hops in for the entire duration?

Some people feel they get a vegetal character from leaving dry hops in the beer for too long. For lagers I usually add the dry hops (if I dry hop) for the last week of lagering. For ales I dry hop in the keg and leave the dry hops in there. You'll have to experiment to see what you like best. Good luck !